What’s Cookin’ in the Parsonage?

Most of us are busy most of the time.  Cooking and eating at home has to be intentional.  You must plan ahead and prepare ahead if you want to have a home cooked meal. Because we had planned to begin packing up my MIL’s condo, I knew Saturday was going to be a busy day.  I wanted to have supper ready when we returned home in the early evening, so I decided to make a soup on Friday night that I could just warm up for supper.

While looking on Pinterest, I found a delicious-looking soup with turkey sausage, beans, tomatoes and pasta.  Mmm, it sounded yummy, so I decided to try it.  Saturday also turned out to be a very cold day here in Tennessee, so it was a perfect day for a comforting soup!

I served it with a green salad and multi-grain French Bread.  It was so wonderful to come home to this meal after an exhausting day of packing!

If you want a soup that is filling and comforting, this is your recipe!  I think I would add a couple more cups of chicken broth next time as suggested; it got a little thick upon cooking, but it was still very good.

1 pound ground sausage, turkey (or pork)
1/2 medium onion, diced
1/2 medium carrot, diced
3 tablespoons olive oil
2 garlic cloves, minced
1 15-ounce can diced tomatoes
6 to 8 cups chicken broth
1 teaspoon dried thyme
1 bay leaf
salt and pepper
1 can White Beans (I used a northern bean)
1 cup ditalini pasta, or any small pasta

In a large pot, brown the sausage.  Remove from pot.  If there is a lot of fat left in the pot, pour this out but do not wipe out pot.  Add onion, carrot and olive oil and saute for 5 minutes until soft.  Add garlic and saute about a minute more.  Add the tomatoes, 6 cups of the chicken broth, thyme, bay leaf, some salt and pepper, the drained beans and the sausage and cover the pot. Cook for an hour over low heat, at a gentle simmer. Add the pasta and cook, uncovered, until the pasta is tender.  Check the seasoning and add more salt and pepper to taste.  If the soup is too thick for your liking, you can add more chicken broth.

Serve with grated cheese on top and an extra drizzle of olive oil.

What recipe do you turn to when you want to prepare a meal ahead of time?

2 thoughts on “What’s Cookin’ in the Parsonage?

  1. Looks delish!

    I usually make a pasta dish if I need something ready ahead of time…pasta sauce, noodles and ground beef or sausage are all things I keep on hand. Add bread and a salad and we're eatin'!


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